Old-Fashioned Meatloaf
2 cups cubed (1-inch) bread, or bread crumbs
4 Tbs. Olive oil
1 Tbs. Plus 2 Tbs. Ground cumin
1 Tbs. Plus 1 tsp. Ground nutmeg
1 onion, finely chopped
1/2 cup red bell pepper, finely chopped
1/2 cup green bell pepper, finely chopped
1/2 cup scallions (white and green parts), finely chopped
1 Tbs. Garlic, finely minced
1 lb. Ground beef chuck
1 lb. Ground turkey
2 large eggs
1/3 cup heavy cream (or whipping cream)
3/4 cup salsa (optional)
Salt and freshly ground black pepper to taste
Preheat the oven to 350 degrees. Toss bread cubes with two tablespoons
of oil and one tablespoon each of cumin and nutmeg in a large bowl.
Place the cubes
on a baking sheet and bake, turning them once, until toasted, about 15
minutes. Cool to room temperature.
Place the cubes in a food processor, reserving the bowl they cooled in,
and process to form medium-fine crumbs. Transfer cubes to bowl and let
sit for
30 minutes.
Heat the remaining two tablespoons of oil in a non-stick skillet over
low heat. Add onion, both bell peppers and scallions. Cook for about
eight minutes,
stirring until almost wilted. Add garlic and cook for five minutes.
Place the vegetables in the bowl that the bread cubes were tossed in,
and let cool
to room temperature. Add ground beef and turkey and blend with vegetables.
Lightly beat the eggs in a small bowl. Add cream, salsa (optional), the
remaining two teaspoons cumin, one tespoon nutmeg, salt and pepper. Add
this mixture
to the meat and vegetables and blend together lightly with your hands.
Add enough of the seasoned bread crumbs to bind everything together.
Form the mixture into an oval loaf and place it in a baking dish to fit.
Bake until cooked through, 35 to 40 minutes. Do not overcook. Remove
from oven
and use a small spoon to carefully remove any foam that forms around the
bottom of the loaf. Let meatloaf rest for at least ten minutes before
slicing
it. Serve hot or at room temperature.
Yield: 6 servings
2 cups cubed (1-inch) bread, or bread crumbs
4 Tbs. Olive oil
1 Tbs. Plus 2 Tbs. Ground cumin
1 Tbs. Plus 1 tsp. Ground nutmeg
1 onion, finely chopped
1/2 cup red bell pepper, finely chopped
1/2 cup green bell pepper, finely chopped
1/2 cup scallions (white and green parts), finely chopped
1 Tbs. Garlic, finely minced
1 lb. Ground beef chuck
1 lb. Ground turkey
2 large eggs
1/3 cup heavy cream (or whipping cream)
3/4 cup salsa (optional)
Salt and freshly ground black pepper to taste
Preheat the oven to 350 degrees. Toss bread cubes with two tablespoons
of oil and one tablespoon each of cumin and nutmeg in a large bowl.
Place the cubes
on a baking sheet and bake, turning them once, until toasted, about 15
minutes. Cool to room temperature.
Place the cubes in a food processor, reserving the bowl they cooled in,
and process to form medium-fine crumbs. Transfer cubes to bowl and let
sit for
30 minutes.
Heat the remaining two tablespoons of oil in a non-stick skillet over
low heat. Add onion, both bell peppers and scallions. Cook for about
eight minutes,
stirring until almost wilted. Add garlic and cook for five minutes.
Place the vegetables in the bowl that the bread cubes were tossed in,
and let cool
to room temperature. Add ground beef and turkey and blend with vegetables.
Lightly beat the eggs in a small bowl. Add cream, salsa (optional), the
remaining two teaspoons cumin, one tespoon nutmeg, salt and pepper. Add
this mixture
to the meat and vegetables and blend together lightly with your hands.
Add enough of the seasoned bread crumbs to bind everything together.
Form the mixture into an oval loaf and place it in a baking dish to fit.
Bake until cooked through, 35 to 40 minutes. Do not overcook. Remove
from oven
and use a small spoon to carefully remove any foam that forms around the
bottom of the loaf. Let meatloaf rest for at least ten minutes before
slicing
it. Serve hot or at room temperature.
Yield: 6 servings
